Chickpea and Onion Couscous Crunch
A classic of rural tradition is onion soup, but you can also use it to season a sophisticated risotto or fill a vegetable quiche, or even better, create a delicious dish based on couscous and onion. The recipe for Chickpea and Onion Couscous Crunch is by Francesca Lucisano, food blogger at Giallo Zafferano.
INGREDIENTS:
- 100 g of chickpea couscous;
- 200 ml of water;
- 1 Tropea red onion;
- 100 g chickpea flour;
- 30 ml extra virgin olive oil;
- 30 g corn flour;
- 2 pinches of salt;
- Water as needed
- Extra virgin olive oil as needed for the baking tray
METHOD:
Pour the couscous into a bowl and add the lukewarm water. Let it rest for 10 minutes, then fluff the couscous with a fork, add the salt and oil, and mix.
Add the chickpea flour and enough water to obtain a fluid yet creamy mixture. Pour the mixture into a 30 cm oiled baking tray and cover the surface with onion rings.
Sprinkle the entire surface with corn flour and bake in a preheated oven at 200°C for 40 minutes. After this time, remove from the oven and let it cool. Serve.
